Tuesday, March 16, 2010

London Broil

London Broil is something that we rarely get in terms of beef. We either get Rib Eye steak, Chuck (for pot roast), short ribs, or ground beef. But it was on sale and I made up a marinade:


Isn't that an appealing puddle of brown goo? What the marinade consisted of: brown sugar, soy sauce, water, ginger, garlic and the Rooster Huy Fong hot sauce. I would give you amounts but I did it by taste. You should taste the salt, then the sweet gingery garlic and finish with a bit of heat. I marinaded the steak overnight in it and then boiled it off to use as a dipping sauce.

Here is a better photo:

Yohboh said it was good, but he prefers a rib eye steak all day every day.

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